by Jack Lemmon
Bake in preheated oven for 30 minutes.
Nutrition Information
Calories: 433 calories
Total Fat: 28 g
Cholesterol: 102 mg
Sodium: 586 mg
Total Carbohydrate: 25.2 g
Protein: 20.5 g
Marks Cabbage and Hamburger Delight
"My husband calls this extreme Hamburger Helper® and says it is an awesome dish for a cold night as a yummy comfort food!!"
Serving: 6 | Prep: 15 m | Cook: 30 m | Ready in: 45 m
Ingredients
1 tablespoon butter
1/2 head cabbage, chopped
1 cup chicken broth
3/4 cup heavy whipping cream
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 pound ground beef
1 onion, chopped
2 tablespoons smoked paprika
1 teaspoon dry mustard powder
2 cups uncooked egg noodles
Direction
Melt the butter in a large skillet over medium heat. Stir in the cabbage, and cook until just wilted, about 5 minutes. Pour in the chicken broth, and bring to a simmer. Cook until slightly reduced, about 10 minutes more. Stir in the cream, and season with salt and pepper. Keep the cabbage hot over low heat while preparing the ground beef.
Heat a Dutch oven or large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Add the onion, and cook until tender, about 5 minutes. Stir in the smoked paprika and mustard. Stir in the cabbage mixture and egg noodles; season to taste with salt and pepper. Cover, and cook over low heat until the noodles are tender, about 10 minutes. Pour in water as needed so the noodles do not become dry.
Nutrition Information
Calories: 352 calories
Total Fat: 23 g
Cholesterol: 102 mg
Sodium: 479 mg
Total Carbohydrate: 20.7 g
Protein: 17.3 g
Meatballs in Sour Cream Gravy
"If you like olives and dill you will like this. The surprise in this is the olive in the center of the meatball!"
Serving: 8 | Prep: 20 m | Cook: 25 m | Ready in: 45 m
Ingredients
1 (16 ounce) package uncooked wide egg noodles
2 pounds ground beef
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
2 eggs, beaten
1 cup chopped onion
2 (4.25 ounce) cans pitted black olives
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1/2 cup water
2 cups sour cream
1 teaspoon dried dill weed
Direction
Bring a large pot of lightly salted water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a bowl, mix the beef, 1 1/4 teaspoons salt, pepper, eggs, and onion. Form into small meatballs around the olives.
Heat the oil in skillet over medium heat, and cook the meatballs until evenly brown. Remove meatballs from skillet, reserving oil; set meatballs aside, and keep warm.
Stir the flour into the reserved oil in the skillet. Gradually mix in water to form a thick gravy. Stir in sour cream, dill, and remaining 1/4 teaspoon salt, and cook until heated through. Pour over the meatballs, and serve over cooked egg noodles.
Nutrition Information
Calories: 632 calories
Total Fat: 37.8 g
Cholesterol: 181 mg
Sodium: 817 mg
Total Carbohydrate: 43.3 g
Protein: 29.5 g
Modern Jewish Low Fat Kugel
"This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia."
Serving: 12 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
cooking spray
1 (16 ounce) package yolk-free egg noodles
1 (16 ounce) container low-fat sour cream
1 (16 ounce) container low-fat cottage cheese
1 (8 ounce) can crushed pineapple in juice, undrained
3 eggs, lightly beaten
1/2 cup orange juice
1/2 cup dried cranberries
5 tablespoons butter, melted
1/4 cup white sugar
1/4 cup applesauce
1/2 orange, zested
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Direction
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.
Nutrition Information
Calories: 332 calories
Total Fat: 11.3 g
Cholesterol: 75 mg
Sodium: 239 mg
Total Carbohydrate: 43.7 g
Protein: 12.9 g
Mom Sykes Hungarian Goulash
"The lemon flavor gives you a pleasant surprise in this tender goulash served over egg noodles."
Serving: 4 | Prep: 20 m | Cook: 1 h 30 m | Ready in: 1 h 50 m
Ingredients
3 tablespoons butter
2 pounds cubed beef stew meat
1 pinch caraway seeds (optional)
1 pound onion, sliced
2 teaspoons paprika
1 clove garlic, minced
1 tablespoon lemon zest
1 (6 ounce) can tomato paste
1 (10.5 ounce) can beef consomme
1 (10 ounce) package broad egg noodles, cooked, rinsed, drained (Kosher for Passover)
Direction
Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.
Nutrition Information
Calories: 1132 calories
Total Fat: 61.3 g
Cholesterol: 282 mg
Sodium: 801 mg
Total Carbohydrate: 70.5 g
Protein: 73.2 g
Moms Casserole
"This recipe is easy to make and feeds a crowd. Great to freeze also! This can be made more low-calorie by using ground turkey, fat free sour cream and low-calorie cream cheese. Serve with garlic bread and salad, if desired."
Serving: 11 | Prep: 25 m | Cook: 45 m | Ready in: 1 h 10 m
Ingredients
12 ounces wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
1 (8 ounce) can tomato sauce
8 ounces cream cheese, softened
1 cup sour cream
6 green onions, chopped
1 cup shredded Cheddar cheese
Direction
Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook hamburger, onion and garlic; add tomato sauce and simmer for a few minutes.
In a small bowl, combine cream cheese, sour cream and green onions; mix well.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch baking dish, spread 1/4 cup of meat mixture on bottom. Layer with some egg noodles, cream cheese mixture and meat sauce. Repeat layers ending with meat sauce; top with Cheddar cheese.
Bake in preheated oven for 30 to 45 minutes or until bubbly; serve.
Nutrition Information
Calories: 396 calories
Total Fat: 24.9 g
Cholesterol: 99 mg
Sodium: 279 mg
Total Carbohydrate: 26.1 g
Protein: 16.9 g
Mrs Strongs Casserole
"My grandmother got this recipe from an old neighbor, it's a lot like lasagna...but a lot better! It's absolutely delicious. Try it yourself!"
Serving: 6 | Prep: 25 m | Cook: 20 m | Ready in: 45 m
Ingredients
1 pound lean ground beef
1 clove garlic, crushed
salt to taste
1 teaspoon white sugar
1 (15 ounce) can tomato sauce
1 (8 ounce) package egg noodles
6 green onions, chopped
1 (3 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Cheddar cheese
Direction
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in crushed garlic, salt, sugar and tomato sauce; cover and simmer for 15 to 20 minutes
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine green onions, cream cheese and sour cream. In a 9x13 inch baking dish, place 1/3 of the noodles, cheese mixture, and tomato sauce; repeat twice. Sprinkle Cheddar cheese on top of the casserole.
Bake in preheated oven for 20 minutes or until bubbly; serve.
Nutrition Information
Calories: 489 calories
Total Fat: 29.9 g
Cholesterol: 121 mg
Sodium: 588 mg
Total Carbohydrate: 30 g
Protein: 24.8 g
Mums DairyFree Stroganoff
"Easy and delicious dairy-free stroganoff. Red wine adds a bit of zest. Started off making my mum's recipe and added my own pizzazz."
Serving: 6 | Prep: 5 m | Cook: 25 m | Ready in: 30 m
Ingredients
1 (16 ounce) package ground turkey
2 teaspoons garlic powder
2 teaspoons onion powder
1 (16 ounce) package egg noodles
1/8 cup Merlot wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
2 drops liquid smoke flavoring, or to taste (optional)
1 (10 ounce) can golden mushroom soup (such as Campbell's®)
Direction
Heat a large skillet over medium-high heat. Sauté turkey in the hot skillet until starting to brown, about 3 minutes. Add garlic powder and onion powder. Cook and stir until turkey is mostly browned and slightly pink, 3 to 5 minutes more.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
Pour Merlot into the skillet with the turkey. Let simmer until reduced to your liking, stirring occasionally, about 5 minutes. Add salt, pepper, Italian seasoning, and liquid smoke; mix thoroughly. Stir in mushroom gravy; let simmer until stroganoff is thickened, at least 5 minutes.
Nutrition Information
Calories: 442 calories
Total Fat: 10.7 g
Cholesterol: 121 mg
Sodium: 588 mg
Total Carbohydrate: 58.5 g
Protein: 26.6 g
Mushroom Tuna Noodle Casserole
"A very easy casserole made with ingredients you probably already have on hand. This was a family favorite as I was growing up."
Serving: 6 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
5 cups dry egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups water
2 (12 ounce) cans tuna, drained and flaked
1 (10 ounce) package frozen green peas
1 (10 ounce) package frozen carrots
2 (15 ounce) cans sliced potatoes, drained
salt to taste
ground black pepper to taste
paprika to taste
3/4 cup dry bread crumbs
Direction
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.
Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soup mixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with bread crumbs.
Cover and bake in preheated oven for 45 minutes.
Nutrition Information
Calories: 414 calories
Total Fat: 7.5 g
Cholesterol: 60 mg
Sodium: 609 mg
Total Carbohydrate: 46.1 g
Protein: 39.1 g
NeverFail Chicken Noodle Soup
"I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan."
Serving: 16 | Prep: 20 m | Cook: 1 h 20 m | Ready in: 1 h 55 m
Ingredients
3 quarts water
1 (2 to 3 pound) whole fryer chicken
1 large whole onion
3 sprigs fresh rosemary
1 pound baby carrots, minced
6 stalks celery, minced
1 clove garlic, minced
1 tablespoon sea salt
1 (12 ounce) package egg noodles
1 (10 ounce) bag fresh spinach, chopped
Direction
Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Nutrition Information
Calories: 190 calories
Total Fat: 6.1 g
Cholesterol: 49 mg
Sodium: 412 mg
Total Carbohydrate: 19.7 g
Protein: 13.8 g
NO YOLKS Beef Noodle Casserole
"Perfect for chilly evenings, this hearty ground beef casserole made with always smooth, firm and delicious NO YOLKS® Noodles will warm the soul."
Serving: 4 | Prep: 10 m | Cook: 30 m | Ready
in: 40 m
Ingredients
6 ounces NO YOLKS® Extra Broad Noodles
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/3 cup water
1 cup shredded Cheddar cheese
Direction
Prepare noodles according to package directions.
Preheat oven to 375 degrees F.
Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
Bake 20 minutes or until casserole is bubbling.
Nutrition Information
Calories: 644 calories
Total Fat: 34.5 g
Cholesterol: 135 mg
Sodium: 1309 mg
Total Carbohydrate: 39.6 g
Protein: 42 g
NO YOLKS Lamb Stew
"Tender chunks of lamb spiced with fresh herbs are served over delicious NO YOLKS® Noodles that are always smooth, firm and delicious."
Serving: 4 | Prep: 10 m | Cook: 1 h 15 m | Ready in: 1 h 25 m
Ingredients
6 ounces NO YOLKS® Dumplings
1 tablespoon olive oil
